Melt butter in large skillet over medium heat. Add meat; cook, sitrring occasionally, until no longer pink in the center. Season with black pepper and cayenne pepper, if desired. Add the onion, garlic, bell pepper, and celery and cook until the vegetables are tender. Stir in tomatoes, potatoes, and thyme and cook an additional 5 to 10 minutes or until heated through.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4|
|Calories from Fat: 266 (55%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 149.6mg||46 %|
|Sodium 129.2mg||4 %|
|Potassium 1086.2mg||29 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 7.6g|
|Protein 43.1g||62 %|
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Calories per serving: 484
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